Anytime Peach Cobbler Cake w/ Streusel Topping; First Vegan MOFO Post

Yeah! Its been an exciting week - my first giveaway has been finished and the order is in process while my second week of culinary class has started and my help with some Girl Scout Cookie sorting may work out soon. I feel like I deserve a snack, and one of my favorite things to snack on is a lightly boiled peach with a side of peach tea. There's something that is oh so marvelous about the soft, supple flesh and the bright color as you take a bite and juice lands everywhere.

Sometimes, though, I want that jubilant feeling in the morning and I just don't have the time to boil a peach and eat it for breakfast, no matter how big and how badly I want it. So, for something even quicker, bulkier and quite tasty I've decided to make Anytime Peach Cobbler! You can make this into tiny individual skillet cobblers or you can make a huge one and heat as you like. I've noticed that my single-serving and breakfast recipes can appear to be too microwave-dependant (they can be cooked in any fashion) so I wanted something a little more down home that I can reheat anywhere.

The best thing about this cake is that its so easy to make and it only takes a few tablespoons of oil and vegan sour cream to make it moist and shiny on top. In addition, the crispy streusel topping I've added makes it so great - and the fruits on top make this really gorgeous and taste just like a peach cobbler! I'm just a fan of cakes, so you can separate these or even make a type of pancake batter if you wish. So, here goes my first post for Vegan MoFo!

(Anytime Peach Cobbler Cake Ingredients)

• 3 & 1/2 cups All-Purpose Flour
• 1 tsp Buckwheat Flour
• 1/2 cup Raw Sugar
• 1 tsp. Baking Powder
• A Generous Pinch of Cinnamon
• Pinch of Salt
• Slivered Peaches
• 4 tbl. Vegan Sour Cream
• 1 tsp. ACV
• 1 cup of Rice Milk
• 2 tbl Veg. Oil

(Directions)

• "Cream" your sour cream and sugar together with a whisk
• Add your oil to the sugar mix then add the ACV to your rice milk.
• Sift your dry ingredients into the sugar and sour cream, then fold in your liquids. Top with your favorite streusel topping and peaches.
• Bake for about 45 minutes or until done. Allow to cool and serve.
• Enjoy!

Chocolate-Gingerbread Cake

The thing that inspired me to make this cake was the surplus of ginger-ale I had in the fridge. I had a stomach ache earlier in the week for whatever reason but a small amount of baking soda fixed that so I had no need for the carbonated drink. I tried to think of something to use for it, as none of us require any soda or similar drinks...so I baked a cake - which we need, right? I originally saw the "base" of this idea from Veganlovlie's Irish Tea Brack but obviously went way out on this.

(Chocolate-Gingerbread Cake Dry Ingredients)

• 3 cups of Rye Flour
• 1 tsp of Baking Powder
• 2 tsp of Cinnamon
• 1/4 tsp of Ground Cloves
• 1/2 tsp of Nutmeg
• 1/8 tsp of Cardamom
• 1/4-1/2 cup of Cocoa Powder
• About 2 cups of Confectioner's Sugar
• 1/4 tsp of Sea Salt
• Dark Chocolate Chips
• A dash of Black Pepper

(Chocolate-Gingerbread Cake Wet Ingredients)

• 1/4 Cup of Blackstrap Molasses
• 3/4 cup of Vegetable Oil (sub half with banana for low-fat)
• 1 cup of Vegan Buttermilk
• 1 cup of Ginger ale
• Minced Ginger (optional)

(Directions)

• Preheat oven at 350 degrees.
• Mix your wet and dry separately, then fold your wet into your dry about 15 times or until fully incorporated.
• Place into a well-greased baking dish and tap about 5 times to keep the air bubbles from forming.
• Bake at 350 degrees for about 30-45 minutes or until the middle is no longer gooey and the knife comes out clean when you do your "finished" test.
• Let it cool overnight or chill in the fridge for about four hours.Sprinkle with powdered sugar. Serve with an orange wedge and enjoy!